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To make this flavorful gravy, we start with a basic bechamel sauce, which may be used to top any number of dishes. The addition of the shredded cheese (in this case, Gouda) creates another classic sauce: Mornay, which complements the nutty flavor of the brown butter biscuits.
September 01, 2013

Ingredients

  • 2 1/2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups warmed milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • Pinch freshly grated nutmeg (optional)
  • 2 ounces grated Gouda

Instructions

In a medium saucepan, melt butter over medium-high heat. Add flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in milk and continue to whisk until the sauce thickens and comes to a boil, about 2–3 minutes. Reduce heat to a simmer; season the bechamel with salt, pepper and nutmeg. Allow to simmer for 2–3 minutes, then stir in the cheese and whisk until melted. If the sauce seems too thick, thin with a little milk.

Ingredients

  • 2 1/2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups warmed milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • Pinch freshly grated nutmeg (optional)
  • 2 ounces grated Gouda
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